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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In this area you generally find veal shanks cut in slices approximately 1-1/2 inches thick. About 9 of these slices will fit in a 4-quart crockery cooker. | 2. Dredge these shank slices in flour. Heat 1 tablespoon each of oil and butter in a skillet and brown a few shanks at a time on all sides; do not crowd slices. Add additional oil and butter as needed throughout browning process. Do not omit this step of browning the shanks -- this develops a much better flavor for the osso buco dish. | 3. Remove shanks to crock pot as browning is completed. When all shanks are browned, pour remaining ingredients into the skillet and stir to blend and to loosen the browned bits that remain. | 4. Pour this mixture over the meat. Cover and cook 7 to 8 hours at LOW heat. | 5. Remove shanks from liquid, and, if the sauce is too thin, boil to reduce it. Or thicken it with a little roux (butter and flour mixed together). The anchovies will have melted into the sauce. | 6. Serve shanks on a bed of hot cooked noodles or rice topped with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shank	3		cut	1537.704	0.0	260.5932	47.3558
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
olive oil	1/4	cup		477.36	0.0	0.0	54.0
butter	1/4	cup		342.0	15.714	10.686	28.8
port wine	1/2	cup		-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
lemon zest	1		grated	-	-	-	-
anchovy	3	anchovies		-	-	-	-
salt pepper				-	-	-	-
bouillon	1	cup		16.8	0.096	2.736	0.528
rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.